Sumiya Yakitori

Negima (Chicken Thigh with Scallion)

Tender, juicy thigh chunks alternating with sweet charred scallion, brushed with house tare and kissed by binchotan — the foundational yakitori that shows what the grill can do

Tsukune (Chicken Meatball)

Dense, hand-formed ground chicken skewer with a slightly springy texture and savory depth from the charcoal glaze, typically served with a raw egg yolk for dipping

Kawa (Chicken Skin)

Folded and skewered skin crisped to a lacquered crackle over the coals — fatty, salty, and the kind of thing you order a second round of without thinking

Reba (Chicken Liver)

Gamey and mineral-forward with a silky barely-cooked center — if you're open to offal, this is where the grill masters show restraint over flame

Hatsu (Chicken Heart)

Chewy and intensely savory, the heart skewer is a test of commitment — a binchotan grill renders it cleanly without the metallic funk lesser setups produce

Nankotsu (Chicken Cartilage)

Crunchy, collagenous cartilage skewer with an addictive snap — a polarizing texture that converts skeptics when it's properly charred

Shishito Peppers

Blister-charred on the grill with a sprinkle of sea salt — simple, fast, and a necessary vegetable interlude between rounds of chicken

Teishoku Set

A composed meal set with a selection of skewers, rice, miso soup, and small sides — the most complete way to experience the menu without à la carte decision fatigue